Austin, TX

January 2012

Chef Andrew Francisco discovered his first taste for culinary passion while living in Kuala Lumpur, Malaysia as a teenager, tasting and discovering the country’s intriguing food. He also learned the importance of a well-balanced meal from his family’s nightly home-cooked dinners.

Francisco’s personal culinary journey began at the Culinary Institute of America in Hyde Park, and then at an internship at Thomas Keller’s French Laundry. He came back to his hometown of Austin (where his family put down roots after their stint in Malaysia), taking a cooks position at Emilia’s. He then ventured to several local favorites including Mars, Asti, and Vespaio. His skill at hand-curing meats and pasta-making helped earn him the title of sous chef during his last two years at Vespaio.

As chef de cuisine at Olivia, James Holmes’ creative venture, Francisco co-produces daily specials continues to learn all he can about “the ever-evolving art of food.”